Notes from a blind tasting.
Now that I know the answer, it falls like scales from my eyes.
It was this one, I had this impression once before. It's like a "wind up"; a fruity acidity spreads from the inside out and covers the whole mouth. That's really great! The fruit itself cannot be defined, it looks more like the Esther that z. B. brings a Hampden rum with it, only less violent and artificial.
A few years ago I always avoided Loch Lomond, not anymore. Three years ago, a friend reported about her visit to the distillery and that the team was making an effort to change a few things there. At the time I wrote a comment about the new 18-year-old, which was also read in the distillery, in which I wrote that such a huge distillery must definitely have exceptional barrels that are worth filling. That's exactly what I meant by that. Compliment!
Sherry fruits and a little sweat at the beginning, malt, after a few moments a fermented acidity develops, whey. After an involuntary, seemingly eternal standing time, fruit and sweetness are more dominant, peach compote. Movement instantly brings back the sweaty notes. Warmth brings minerals and sea air and drives away the acid. Now and then there are approaches from the cowshed, maybe a trace of smoke?
The start is moderately strong, initially sweet, then comes a sharp, but pleasant acidity and combines with the fruit notes and light oak to create an explosion of aromas in the mouth. Unfortunately, I don't have any associations here, but I've definitely had this combination over a whisky (and was similarly speechless). The whole thing is somewhat reminiscent of the 1970s Speysider of recent years. The mouthfeel is super oily.
The finish is not too long, dries easily and warms up quite a lot.